When we picked up our CSA box and got some fresh rhubarb, I knew I wouldn't be making pie. A few years ago, a friend made a rhubarb bread that made me rethink the uses of rhubarb, that it's not just for pies. I never got the recipe and kind of forgot about it until faced with a few stalks of my own. Instead of making bread, these muffins served the purpose, in individual servings for breakfast or a quick snack. The sour cream keeps these muffins soft and tender, and with a combination of white and wheat flour, they're still light. Not too much sugar, but enough to temper the tartness of the rhubarb and a yummy steusel topping and these muffins are ready to be enjoyed or shared for a fun brunch.
